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Related Experiment Videos

Preparation of casein using carbon dioxide

P M Tomasula1, J C Craig, R T Boswell

  • 1Agricultural Research Service, USDA Eastern Regional Research Center, Philadelphia, PA 19118, USA.

Journal of Dairy Science
|March 1, 1995
PubMed
Summary

High pressure carbon dioxide (CO2) precipitation effectively produces casein from skim milk. Optimal conditions yielded casein with superior solids, ash, and calcium content compared to commercial acid caseins.

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Area of Science:

  • Food Science
  • Chemical Engineering
  • Dairy Science

Background:

  • Traditional casein production methods can impact protein quality.
  • Exploring novel precipitation techniques is crucial for enhancing dairy processing.
  • High pressure carbon dioxide (CO2) offers a promising alternative for casein extraction.

Purpose of the Study:

  • To investigate the impact of pressure, temperature, residence time, and skim milk mass on casein characteristics using high pressure CO2 precipitation.
  • To determine optimal precipitation parameters for maximizing casein yield and quality.
  • To compare the properties of CO2-precipitated casein with commercially produced acid caseins.

Main Methods:

  • Utilized a batch reactor to precipitate casein from skim milk using high pressure CO2.

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  • Varied pressure ( > 2760 kPa), temperature ( > 32 degrees C), and milk mass (500-g sample).
  • Analyzed casein yield, solids, ash, calcium content, particle size distribution, and protein fractionation via HPLC.

    • Main Results:

    • Precipitation occurred above 2760 kPa and 32 degrees C, with optimal yields between 2750-5520 kPa and 38-49 degrees C.
    • CO2-precipitated casein exhibited higher solids, ash, and calcium content than commercial acid caseins.
    • Particle size was influenced by precipitation pressure and temperature, comparable to laboratory-produced acid caseins.
    • HPLC analysis confirmed no significant fractionation of casein or whey proteins.

    Conclusions:

    • High pressure CO2 precipitation is an effective method for producing casein with enhanced nutritional properties.
    • Optimized pressure and temperature parameters are key for maximizing yield and achieving desired casein characteristics.
    • This method offers a viable alternative to traditional acid precipitation, yielding a superior casein product without protein fractionation.